This Avocado Pasta salad is one that'll be different than all the others on the cookout table. It's creamy, bright, packed full of (hidden) spinach, and it just happens to be vegan friendly!
1 1/2cup cherry or grape tomatoes, halvedor a mix!
2large ears fresh corn, boiled (or grilled) and kernels removed from cobapproximately 2 cups or 12 oz
2 - 3 clovesfresh garlic
1/4cuplemon juiceapprox. 2 lemons fresh squeezed
1teaspoonkosher salt
1/4teaspoononion powder
1/2teaspoondried oregano
2tablespoonsfresh parsley, minced
Instructions
Cook pasta by boiling in approximately 4 cups of water for 7-10 minutes until done. Run pasta under cold water, drain, and then add to a large mixing bowl. Add tomatoes and corn to pasta and mix.
Meanwhile, in a food processor create creamy avocado spinach dressing by adding 2 (or 3 if using 4 total) avocados, 1/2 of the spinach, 1/2 of the lemon juice, garlic, onion powder, oregano, and salt. Blend. Scrape down the sides, and then add the rest of the spinach and lemon juice and continue to blend until creamy.
Add creamy avocado spinach dressing to pasta and mix well. Taste and add more salt to taste.
Dice the final avocado and add to pasta with parsley. Mix well and then top with fresh parsley and serve immediately. Or make ahead up to 3-4 hours and cover tightly with plastic wrap and refrigerate.
Video
Notes
Substitutions Corn: For full summer effect, we love fresh corn on the cob, but or course you can use canned or frozen. If using frozen, add to pasta while cooking after it has been cooking for 3 minutes. If using canned, drain corn and then add to pasta after it's been cooking for 5-6 minutes. Drain with pasta. Tomatoes: Use any that you have. We love grape and cherry but any that have a nice amount of sweetness would be great for this recipe.Additions: Crumble bacon, chives, or peas are all great options! Make-Ahead:You can make this pasta dish ahead, up to 3-4 hrs, and store it in the fridge, leaving off the last avocado. Add the final avocado right before serving.